Yesterday, I promised you sexy food and the science behind it. Therefore, crème brûlée. Look at all those accent marks! Sexy, right? And, why not start with eggs – queen of ingredients, bringers of life, denizens of diner griddles, the heart of fluffy meringues, and the soul of silky custards. Crème brûlée is sexy because it is simple. Smooth, creamy custard1 contrasts with a thin, crisp layer of smoky caramel. Every flavor and texture is a balance – creamy and crisp, sweet and bitter, light and deep – harmonizing to enhance and elevate the dish.
If you want to know the steps to making crème brûlée, use the recipe below (PDF – 115kb). If you want to know how crème brûlée becomes sexy keep reading. The science of sexy can be unlocked by through an understanding of a few properties of these few, simple ingredients. Continue reading “Creme Brulee: The Science of Sexy”
The Finch and Pea 